Seared Halloumi with Chimichurri

This is an incredibly delicious meal! I have made it many times and it is always a hit. It is pretty high in calories-but SO worth it for a treat!

Total prep and cooking time: 30-40 minutes.

Calories per serving: 831 (remember-worth it!)

Servings in this recipe: 2

Pre-heat your oven to 425 degrees Fahrenheit (to roast sweet potatoes, onions and garlic).


Halloumi cheese 200g

1 large sweet potato cut into cubes

1 red onion sliced

1 pint of grape tomatoes

A handful of cilantro finely chopped

2 cloves of fresh garlic

1 lemon (zest and then juice)

1 Avocado cut into cubes

1 red chili (up to you how much or if used at all)

2 tsp roasted cumin

A handful of fresh parsley finely chopped

1 1/2 teaspoon of honey


Step 1: Roast Veggies. On a baking sheet toss the sweet potatoes, onions and half of the cumin with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden brown and tender, 20-22 minutes.

Step 2: Roast Garlic. Mash the garlic cloves with the flat side of your knife. On a small sheet of tinfoil, toss the garlic cloves with a tiny drizzle of oil. Wrap tightly and place in the oven with the veggies until garlic softens, 18-20 minutes.

Step 3: Halve your grape tomatoes. Finely chop your chili pepper; removing the seeds for less heat. Cut the halloumi into 1/4 inch thick slices. Rinse and pat dry with a paper towel.

Step 4: Cook Halloumi. In a medium bowl whisk together the remaining cumin with 1 tbsp of olive oil. Add the halloumi slices and coat all over. Heat a large non-stick pan over medium heat. Add the halloumi to the dry pan. (keep any remaining cumin oil in the bowl for later.) Cook until golden brown, 2-3 minutes per side.

Step 5: Make Chimichurri. In a large bowl, mash the roasted garlic with a fork. Stir in the parsley, cilantro, lemon juice, lemon zest, 1 1/2 teaspoon of honey and 2 tbsp of olive oil. Season with salt and pepper.

Step 6: Finish and Serve! Toss the sweet potatoes, onions, tomatoes and as much chili pepper as you like to the chimichurri. Divide between plates and top with halloumi and avocado. Drizzle over any remaining cumin oil.


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